Jambalaya Soup

Recipe Ingredients

3		Chicken broth - (14 1/2 oz ea)
1		Diced tomatoes with juice - (14 1/2 oz)
4		Garlic cloves - crushed
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Dried marjoram
1/2 teaspoon	2.5ml	Cayenne pepper
1 1/2 cups	93g / 3.3oz	Chopped onion
1 cup	110g / 3.9oz	Thinly-sliced celery
2/3 cup	106g / 3.7oz	Long-grain brown rice
3 oz	85g	Fully cooked andouille or
		Chorizo sausage - diced
8		Chicken drumsticks - skinned
1		Red bell pepper - diced
1/2 lb	227g / 8oz	Medium shrimp - peeled, deveined
1/2 lb	227g / 8oz	Fresh okra - cut 1/2" slices

Recipe Instructions

In saucepan, bring broth, tomatoes, garlic, herbs and pepper to a boil. In 5- or 6-quart slow cooker, mix onion, celery, rice and sausage. Add broth. Tuck in drumsticks, meaty-sides down, to cover. Cover; cook on LOW 7 to 8 hours, or on HIGH 2 1/2 to 3 hours, until rice has softened and chicken is tender.

Uncover; turn to HIGH. Add shrimp and okra; cover. Simmer 5 minutes, until shrimp are cooked and okra is crisp-tender. Remove drumsticks; remove bones, if desired. Ladle soup into bowls; add chicken to each serving.

Stovetop Method: In 5- or 6-quart covered Dutch oven, simmer all ingredients except shrimp and okra, 1 hour and 10 minutes. Add shrimp and okra; simmer 5 to 8 minutes.

This recipe yields 8 servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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